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Jalousie: "venetian blind";
classic small, latticed, flaky pastry filled with almond
paste and spread with jam.
Jambon: ham; also refers to the leg, usually of pork,
but also of poultry.
à l'os: ham with the bone in.
blanc: lightly salted, un-smoked or very lightly smoked
ham, served cooked; sold, cold, in charcuteries as jambon
de Paris, glacé, or demi-sel.
cru: salted or smoked ham that has been cured but not
cooked.
cuit: cooked ham.
d'Auvergne: raw, dry, salt-cured smoked ham.
de Bayonne: raw, dry salt-cured ham, very pale in color.
de Bourgogne: See jambon persillé.
de montagne: any mountain ham, cured according to local
custom.
de Paris: pale, lightly salted, cooked ham.
de Parme: Italian prosciutto from Parma, air-dried and
salt-cured ham, sliced thin and served raw.
de pays: any country ham, cured according to local custom.
de poulet: boned stuffed chicken leg.
de Westphalie: German Westphalian ham, raw, cured, and
smoked.
de York: smoked English-style ham, usually poached.
d'oie (or de canard): breast of fattened goose (or duck),
smoked, salted, or sugar cured, somewhat resembling
ham in flavor.
fumé: smoked ham.
persillé: cold cooked ham, cubed and preserved
in parsleyed gelatin, usually sliced from a terrine;
a specialty of Burgundy.
salé: salt-cured ham.
sec: dried ham.
Jambonneau: cured ham shank or pork knuckle.
Jambonnette: boned and stuffed knuckle of ham or poultry.
Jardinière: refers to a garnish of fresh cooked
vegetables.
Jarret (de veau, de porc, de boeuf): knuckle (of veal
or pork), shin (of beef).
Jerez: refers to sherry
Jésus de Morteau: plump smoked pork sausage that
takes its name from the town of Morteau in the Jura;
distinctive because a wooden peg is tied in the sausage
casing on one end; traditionally, the sausage eaten
at Christmas, hence its name; also called saucisson
de Morteau.
Jeune: young.
Jonchée: rush basket in which certain fresh sheep's-
or goat's-milk cheeses of Poitou (along the Atlantic
coast) are contained; thus, by extension, the cheese
itself.
Joue: cheek.
Julienne: cut into slivers, usually vegetables or meat.
Jurançon: district in the Béarn, the area
around Pau in southwestern France, known for its sweet
and spicy white wine.
Jus: juice.
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